Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative)
Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative)

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Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. A simple red onion and potato bake flavoured with thyme and seasoned with black pepper. The finishing touch is pickled red onion slices.

To get started with this particular recipe, we must prepare a few components. You can cook tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative) using 14 ingredients and 5 steps. Here is how you cook it.

Active ingredients of Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative):
  1. Prepare 1 tbsp vegetable oil
  2. Prepare 2 red onions, chopped
  3. Prepare 3 cloves garlic, crushed
  4. Prepare 2 carrots, diced small
  5. Take 2 x 400 g tins chopped tomatoes
  6. Make ready 1 tsp sugar
  7. Take 1 handful red lentils
  8. Make ready 1 1/4 l ham stock (use vegetable stock if preferred)
  9. Take 1 tsp dried thyme
  10. Take 1 tsp dried oregano
  11. Make ready A few diced bits of baked ham
  12. Make ready Salt
  13. Get Ground black pepper
  14. Take Crème fraîche (optional)

Serve with whole grain tortilla wedges, crisped in the oven. Mix up some easy pizza sauce. Toast the bread under a broiler (on both sides) or in the toaster. While the toast is still warm, immediately rub it (aggressively!) with the cut side of the garlic clove, then spread toast.

How To Make Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative):
  1. Heat the oil in a stock pot or large saucepan and gently fry the onions for 3 minutes. Stir only if needed to avoid sticking.
  2. Add the garlic and continue frying for a further 2 minutes or until the onions are softened but not burnt. Stir very occasionally.
  3. Stir in the carrots, tomatoes and sugar, then the lentils and then the stock. Bring to the boil, stirring frequently but not too vigorously.
  4. Reduce to a fast simmer, cover and after 10 minutes stir thoroughly and add the herbs and diced ham. Simmer for a further 15 minutes, stirring occasionally. Season to taste but be sparing with the salt in view of the ham stock.
  5. Whizz to your desired consistency or, as we do, leave it with the “bits” whole and the soup unthickened and serve piping hot with a dollop of crème fraîche per bowl (optional) and granary bread or a crusty roll.

This peach salsa recipe is a wonderful recipe for peach season—and summertime. Grab some peaches, onions, and tomatoes at the local farmers' market! For mouthwatering dishes like this one, and much more, pick up a copy of The Old Farmer's Almanac EATS. Add two tablespoons of olive oil, hear until it swirls smoothly across the pan, and then add the diced onion. Saute the onion until it's soft and translucent.

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